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Chicken and Butternut Squash Curry
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1
Reviews
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By:
Debra Wilder
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Chicken and Butternut Squash Curry Recipe combines chicken thighs and butternut squash seasoned with coriander, garlic powder, curry powder with chicken broth, frozen peas and quinoa to create this tasty chicken curry dish.
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INGREDIENTS
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1 tbsp olive oil
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8 boneless skinless chicken thighs, quartered
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1 1/4 tsp salt
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1/2 tsp ground coriander seed
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1/2 tsp garlic powder
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1/2 tsp onion powder
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14 oz fresh cubed butternut squash
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1 tbsp curry powder
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1 1/2 cups chicken broth
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2 tbsp water
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1 tbsp lemon juice
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1 tbsp cornstarch
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1 cup frozen peas
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4 cups cooked quinoa or rice
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DIRECTIONS
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1:
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Place chicken in the pan, sprinkle with salt, coriander, garlic powder and onion powder and saute 5 minutes; it won't be fully cooked through.
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2:
Stir squash and curry powder into the skillet. Add broth and bring to a boil. Reduce to medium-low, cover and simmer 10 minutes. Uncover, increase heat to medium and cook 5 minutes.
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3:
In a small bowl, whisk water and lemon juice with cornstarch until dissolved. Stir into chicken mixture and simmer until thickened to consistency of velvety gravy.
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4:
Stir in peas. Serve atop rice or quinoa.
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